Capsicum 500g

Potatoes 2

Carrots 2

Natural flour 200g

Salt

Soy sauce moderate

Vinegar moderate

Green chili pepper each

Red pepper moderate

Difficulty Simple

Time Ten minutes

Taste Savory

Process Steaming

The trick to good steamed vegetables

Time ten minutes

Flavor savory

Process Steam

The steamed vegetables are delicious with tips and tricks of how to do it

1.

Capsicum, chili peppers, garlic, carrots, potatoes washed and set aside.

2.

Peel and shred the carrots (not too thin, preferably round, or can be cut with a knife). Tip 1

3.

Potatoes peeled and julienned (not too fine, preferably round, or cut with a knife). Tip 1

4.

Capricots water control and dry (can also be used to absorb the water on absorbent paper).

5.

The shredded potatoes are evenly tossed with a little cooking oil (a film of oil on the surface is sufficient), and then sprinkled with dry flour in small batches, mixing as they are sprinkled, until the surface of each shredded potato is evenly coated and not sticky. Tip 2

6.

Following the same method, toss the capers and carrots evenly with the dry flour as well.

7.

Line the steamer with a semi-dry drawer cloth.

8.

Boil the water, put the carrot shreds evenly mixed with flour on the drawer cloth, cover the pot with a lid, and steam over high heat for 6 minutes. (Note that it must be high heat and boiling water.) Tip 3

9.

During the steaming period, cut the chili peppers into chili rings, and press the garlic into a garlic paste.

10.

In a small bowl, put the chili pepper rings, garlic puree, then add salt, soy sauce, vinegar, sesame oil and mix well, so the dipping sauce is ready. Tip 5

11.

Steamed vegetables on a plate, pour the dipping sauce and mix well to start eating.